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dogear

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Everything posted by dogear

  1. dogear
    Do you know if I can find some milk cereal other than those puffed rice, and puffed millets that it completely sugar free? There are other gluten-free cereals, but they are loaded with sugar. I hate sugar cereals, and wouldn't like them if science decided tomorrow that they were better for you than the sugar free type. But on the other hand I...
  2. dogear
    That could be a sign that somebody is allergic to sulfties. They used to spray sulfites on strawberries and grapes but stopped in about '89. It could be dangerous not to know about it! I'm finally "out of the closet" about this diet to my family. My mother knows about it. My brother is dismissive, and my father just doesn't get it. But I manage when...
  3. dogear
    Try Kaili's Kitchen. If you are going to be in the area, and want to try a gluten-free restaurant, you just shouldn't miss it. It's a 100% gluten free restaurant, where you can have bacon cheese burger with fries, pizzas, egg roles and tofu appetizers, onion rings, fried chicken, pancakes, salad with croutons, old fashioned bread baskets, and all kinds...
  4. dogear
    OK, part of what I said is a half truth. Rationally, gluten-free was the last thing I was willing to consider. But I had some bad hunches about wheat bread, pasta, and other gluten filled stuff for years. I didn't want to face them because of the following false assumptions: 1) That a gluten-free diet was in effect an Atkins diet with nothing but meat...
  5. dogear
    I have "milleranth mix": 4 cups of millet flour 2 cups of amaranth flour 2 cups of tapioca or potato starch 1.5 Tbs of xanthan gum. And it will pretty much transfer cup for cup with wheat flour in most recipes, and is much more forgiving then most of the mixes listed in the cookbooks.
  6. dogear
    One common idea is to bake them until they are a little bit crunchy and add heated canned black turtle beans, shredded cheese, and salsa or tomatoes and onions.
  7. dogear
    Unresponsive celiac is a pretty harsh diagnosis no question. I'm sorry. But you don't know what exactly might be the case for the people at the health food store or what the future may hold for them. I think it's extremely likely that these people actually do sense something profoundly wrong with the way they are eating. I might be just driven...
  8. dogear
    Truth be told, I initially got into gluten-free by accident. Long story really. But I had no idea that it was a "fad" diet, in some circles. That was certainly not my intent. No what initially happened, was that I ended using advice from celiac oriented books, to deal with some more obvious problems I had with food additives-basically I was adapting the advice...
  9. dogear
    I don't see the fair as a place to eat, so much as go on rides and look at things. Think of it this way. Fair food stinks! And it tends to be so unhygenic that probably no-one should eat there! (Same for most movie food save the candy bars.) You probably didn't like the food at the fair anyway before diagnosis. If this fair is like most, (which...
  10. dogear
    I don't know about the idea that Europeans are more genetically vulnerable. Could it just be that you are talking about populatoins that eat a lot of wheat? I understand that it is really common in a lot of North African populations. And I mean around 5%, of all people in some parts of North Africa have it. One suggested reason is another gene that is...
  11. dogear
    This is the Arizona State Fair? Even for a celiac, I wouldn't consider gluten even the main reason for not eating at that place Having grown up in Arizona, I remember histories of Hepatitis outbreaks, people finding hair in their food, shriveled bits of moldly old hotdog at the bottom of their drinks, a remarkably high frequency of people throwing...
  12. dogear
    I'd go on the trip if I were you!!! If push comes to shove, you could just put tons of your own bread, crackers and such in a food saver pack. Then you could just fruit, eggs, milk (unless you have trouble with lactose), potatoes, and other dishes that look pretty safe. Also don't forget the chocolate and peanut butter and other goodies, where you don...
  13. dogear

    ARCHIVED Goat Milk

    dogear posted a topic in Related Issues & Disorders

    I've found that switching virtually all dairy products from cow's milk to goat's milk (or sheep's milk) makes me feel hugely better. Anyone else experience this? It obviously isn't total casein intolerance, or else it wouldn't have made a difference. Also I'm excitotoxin free, which meshes pretty well with a gluten free lifestyle, but not with...
  14. dogear
    I'm pretty much a millet flour cook myself. I prefer millet not only because of the price but for other reasons: 1) Sorghum gives me horrible gas, diarrhea, and "brain fog" for days, of the kind that many of the "normal celiacs" here described from being glutened. (I know that's ironic given my situation but true.) It happens even with the tiniest bit...
  15. dogear
    You see at the stores I see, a Bob's Red Mill Package of rice flour is $3.99, while the same size (Bob's again) package of sorghum or millet costs $2.79 and $2.29 respectively. Amaranth, quinoa and teff are more expensive, I think due to their non-commodity status. But I see no reason why rice should costs more than sorghum or millet. I truly suspect...
  16. dogear
    I've noticed that at the stores, I've seen so far rice flour is much more expensive than sorghum or millet. Now the usual rational for the prices on gluten-free baking stuff, is that these are non-commodity items. But rice, despite the fact it isn't usually used as a flour, is much more mainstream in the modern world than millet or sorghum. However...
  17. dogear
    I bet your friends will like everything. It's nice that you could make a meal that everyone could enjoy. The cakes are pretty good to in my experience.
  18. dogear
    I hate it that so many gluten-free products, have things about celiac written on them. Do the makers of these products think that there's anything on these paragraphs, that diagnosed celiacs don't already know? Or do they think that writing these things on the labels will just end up educating random store browsers? Frankly there's something a bit...
  19. dogear
    I don't know about that, I'm almost 31 and started eating gluten-free at 29. Of course, there was no diagnosis of anything in my case. And while, I do feel better gluten-free, I wasn't particularly expecting any health improvements. Initially, I just WANTED the gluten-free diet, pretty much for its own sake. And I felt very, very strongly about wanting to...
  20. dogear
    I've developed a new milleranth mix, that is even better, more versatile and more forgiving than ANY of the all purpose wheat mixes!!! 4 cups of millet flour 2 cups of Amaranth flour 2.5 cups of tapioca flour 2.5 cups of cornstarch 3 Tbs xanthan gum This can be used totally interchangably with white all purpose flour in ALMOST ANY old recipe...
  21. dogear
    As for the "I would die without wheat" sort of comments, people tend to say these things out of a sort of self-deprecation. Of course, it's not polite to say such things, but it's often why people say them-or sometimes even just think them. I used to think such things but never say them because it would have been seen as rude, all the time. Part of me...
  22. dogear
    Jacky, Teenagers will often say the things they say, because they are teenagers, and like to pick on anyone who is different. When I was a vegetarian at about your age, kids would always make all kinds of comments about how gross, tasteless, and boring my food was. But really, they were truly just saying that to task the "vegetarian girl" for...
  23. dogear
    MSG can be made from soy (and usually is in the US) but is often made from wheat gluten. And by the way, to avoid all MSG-like substances:the excitoxins in the United States is almost as hard as avoiding gluten. I know because I started on an excitotoxin free (EF) diet about two or three months before going gluten free. And believe, the adjustment...
  24. dogear
    I tried to bake a sorghum pizza crust last night, and after rising it smelled like beer and tasted like a cross between beer, rice wine, and vodka. No doubt that eating it all raw would have been alcoholic!! I mixed sorghum, tapioca starch, and garbanzo flour with a little bit of guar gum and lots of baking powder. I used honey and salt in the liquid...
  25. dogear
    You see I always sort of struggled with my weight, but had only in the few years before The Diet started to skirt the borders of obesity. Now I find it fairly easy to control my weight. I don't eat any junk that EF (excitotoxin free) and gluten-free, and I do excercise, but my weight problem seems to have sort of gradually cleared up on the EF/gluten...
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